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FIFTY CORRECTIVE 


EATING RECIPES 


By Eugene Christian 

and 

Mollie Griswold Christian 


Price 75 Cents 


Corrective Eating Society, Inc. 
New York City 













\\d 



Copyright 1917 by 
Corrective Eating Society, Inc. 
New York City 
All rights rcserv«d 


U 

f 

JUN -5 1917 


©CI.A4628B5 
V-f, I 


Foreword 

Just as the “Little Lessons in Correc¬ 
tive Eating” teach you how to properly 
combine your foods, so does this little 
book show you how to properly prepare 
foods for the table. 

The recipes which follow have been 
worked out in the laboratory, refined in 
the kitchen, and employed bv hundreds 
of people, both the sick and the well. 
The different ingredients in each recipe 
form a chemical unit; in other words, 
they are all in harmony, and harmonious 
eating is in reality the key to health. 

If each article composing the meal is 
itself a harmony and is in harmony with 
the other foods eaten at the same time; 
in other words, if the whole meal is a 
chemical unit; it relieves the stomach of 
a great deal of labor and often preserves 
the health and strength of this much 
abused organ and saves it from disease. 

When we eat different articles of food 
which are opposed to each other chemic¬ 
ally, Nature pours into the stomach 
an excess of hydrochloric acid in order 
to neutralize these warring elements. 
This hurries the food out of the stomach 
and leaves a residue of acid behind. 
The foods ferment in the intestinal tract 


and gases form and dozens of symptoms 
appear. These are called and treated 
as diseases, but in reality they are only 
symptoms, which could be cui ed by 
correct eating. 

Harmony is the supreme law of Na¬ 
ture. A combination of sounds makes 
music. A combination of colors makes 
pictorial art. A combination of ele¬ 
ments makes a chemical substance. 
One inharmonious sound can ruin music. 
One inharmonious color can spoil the 
finest painting. One inharmonious ele¬ 
ment is dangerous in chemistry. This 
same law holds good in our eating- 
habits, the difference being that when 
we eat inharmonious combinations of 
food, the body pours into the stomach 
an excess of acid, for the purpose of 
neutralizing these inharmonies, and the 
stomach suffers the consequences. 

This little book and the “Lessons in 
Corrective Eating’’ are a compilation of 
my long experience in writing special 
diets and supervising their preparation; 
if the instructions they contain are ob¬ 
served, they will greatly augment the 
pleasure of eating, and relieve a great 
deal of suffering. 


Eugene Chkistian. 


TABLE OF CONTENTS 


Some General Suggestions 

Page 

Fresh Food. . 10 

Grain . 10 

Flesh.ll 

Casserole and Fireless Cooking. 11 

Uncooked Food. 12 

Salads . 12 

When to Eat and When Not to Eat 

Acid Fruits. 13 

Nuts . 14 

The Banana. 14 

Bread, Cake, Muffins, Etc. 

Bran Bread. 15 

Bran Gems (Unleavened). 16 

Fresh Corn Muffins. 15 

Nut Bread. 17 

Oatmeal Cakes (Unleavened). 17 

Rice Gems. 18 

Southern Batter Bread (Unleavened) 18 

Wheat Hominy. 19 

Whole-Wheat and Graham Bread. ... 19 

Poultry 

Chicken en Casserole. 20 

Ducklings Roasted. 21 

Dressing for Duckling. 21 

5 





















Desserts 


Bread Pudding. 

Vanilla Ice Cream. 

Maple Ice Cream. 

Philadelphia Ice Cream 

Peach Sherbet. 

Pineapple Sherbet. 

Rice and Raisins. 

Soaked Prunes . 

Oat Jelly. 

Salad Dressings 

Mayonnaise Dressing. 
Russian Dressing. 

Eggs 

Coddled Eggs... 

Whipped Omelet. 

Nut Omelet. 


Page 
.. 22 
.. 22 
.. 23 
.. 23 
.. 24 
.. 24 
.. 25 
.. 25 
.. 26 


26 

27 


27 

27 

27 


Fish 


Baked Fish. 28 

Fish—Spanish Style. 28 

Planked Shad . ... 28 

Miscellaneous 

Cottage Cheese. 29 

Egg Cream. 29 

Sassafras Tea. 30 


6 






















Soups 


Page 

Cream Sauce for Making Soup. 30 

Cream of Almond. .. 31 

Chicken and Chestnut Consomme.... 31 
Fruit Soup. 32 

Vegetables 

Baked Beans. 33 

Carrots . 33 

Corn in Shuck. 34 

How to Bake Potatoes. 34 

Sweet Potatoes (Southern Style).... 34 

To Dry Green Corn. 35 

To Prepare Dried Corn for the Table. 35 










































* 














. 
















. » , 

I 
















Some General Suggestions 
By Eugene Christian 


FRESH FOOD 


First —Our food should be eaten as 
fresh from the “hand of Nature” as 
possible, either while the process of 
construction (growing) is going on, 
as in the case of fresh vegetables, or 
just when it reaches maturity, as in 
the case of ripe fruits and nuts. 


GRAIN 

Second —Whole grains should be cooked 
from 5 to 10 hours, either in a fireless 
cooker or a double boiler. The whole 
berry thus prepared is the best of all 
cereal preparations. 

All grain foods (wheat, rye, rice, 
oats, barley, and corn) should be eaten 
in their entirety, that is, the bran 
should not be removed; the bran pro¬ 
vides valuable mineral salts; and its 
roughness sets up a natural stomach 
and intestinal peristalsis; it also ab¬ 
sorbs a large amount of water. In 
passing through the alimentary canal, 
10 


bran may be said to act as an intes¬ 
tinal “broom”—it is a material help in 
removing the causes of constipation. 

FLESH 

Third —Meat is not a necessary article 
of food, but it will supply the proteid 
factor in a diet. Where meat is habit¬ 
ually eaten the flesh of the young or 
growing animal should be procured if 
possible. The flesh of the young ani¬ 
mal is richer in albumen, more diges¬ 
tible and is not so apt to be contam¬ 
inated with disease as the flesh of the 
mature or old animal. All meat should 
be thoroughly cooked. The cooking 
temperature should reach 2o0 degiees 
Fahrenheit. 

CASSEROLE AND FIRELESS 
COOKING 

Fourth -The casserole dish and the fire- 
less cooker are two of the best meth¬ 
ods of cooking. They preserve the 
nutrition, the flavor and the mineral 
salts of the food by cooking them in 
their own juices. Leafy vegetables 
ll 


such as spinach, kale, cabbage, dande¬ 
lion, turnip and beet-tops should be 
first wilted in an ordinary pot, then 
placed in the casserole with butter or 
olive oil, seasoned with salt and pep¬ 
per and cooked slowly until thor¬ 
oughly done. 

UNCOOKED FOOD 

Fifth —Every meal should be composed 
of a generous quantity of uncooked 
food such as figs,dates,raisins,prunes, 
apricots, peaches, grapes, bananas; 
lettuce, celery, romaine, endive, water 
cress, slaw, young carrots, onions, 
radishes and nuts. Many diseases are 
caused by the lack of mineral salts 
which these articles supply. The ra¬ 
tions for the day cannot be properly 
balanced without some of th^se foods, 
and health depends largely upon bal¬ 
ancing the daily food supply. 


SALADS 

Sixth —Salads should be eaten at the be¬ 
ginning of the meal. Vinegar and 
12 


mustard should not be used. The cel¬ 
lulose or roughness which salads con¬ 
tain, helps to prevent over-eating, 
while sharpening the taste for both 
carbohydrate and proteid foods. Sal¬ 
ads mean leafy edible plants, to which 
may be added young carrots, turnips, 
onions, radishes, ripe olives and any 
non-acid fruit. See LESSON IX for 
a classification of foods. 


WHEN TO EAT AND WHEN NOT TO 
EAT ACID FRUITS 

Seventh —Acid fruits should not be 
eaten with meals, especially when 
starch foods such as bread, cereals or 
potatoes are eaten. Grape-fruit , oat- 
mealy sugar, cream and coffee make a 
very bad combination. They ivill fer¬ 
ment and cause acidity, gas, constipation 
and sometimes dizziness, vertigo and 
heart failure. 

Acid fruit may be eaten with a meal 
composed of nuts, fruits, salads—or 
fruits, salads and fish, fowl or meat. 


13 


/ 


NUTS 

Eighth —Nuts are one of Nature’s best 
foods. They have fallen into disrepute 
with many people because they are 
so often eaten at the close of a heavy 
meal instead of as an entree; or be¬ 
cause they do not masticate them suf¬ 
ficiently. The humble peanut is meat, 
bread and butter. It contains 25% 
protein (the meat element), 14% car¬ 
bohydrates (the bread element) and 
38% fat (the butter element). 

THE BANANA 

Ninth —The banana, when ripe, is one of 
Nature’s best foods. It is condemned 
by many people because they insist on 
eating it before it matures. The ba¬ 
nana should not be eaten until it is 
‘‘dead ripe”—until small black spots 
have appeared on the skin. In this 
condition it is very nutritious and de¬ 
licious to the taste. 

Bananas, figs and peanut butter 
make an excellent breakfast. 

Eugene Christian 


14 


Fifty Corrective Eating Recipes 

BRAN BREAD 

3 cups bran flour 

3 rounding teaspoons baking powder 
1 teaspoon sugar 
1 tablespoon melted butter 
1 tablespoon molasses 
V/ 2 cups sweet milk 

Mix powder, sugar and flour thor¬ 
oughly, then add molasses, milk and 
melted butter. Mix well and pour into 
a well-greased pan. Dip spoon in water 
and smooth off top so that the bread 
will not look rough when baked. 

Set the pan over a warm oven for 
about 30 or 40 minutes to rise, then bake 
slowly 40 or 50 minutes. 

A half cup of black walnuts added to 
this recipe makes a delicious loaf. 

A very small pan should be used to get 
the best results. 


FRESH CORN MUFFINS 

3 ears corn 

1 egg 

cup milk 

1 teaspoon butter 
24 cups flour 

1 tablespoon baking powder 
salt 


IS 


Pare off the tips of the grains with a 
sharp knife. Split each row through the 
center and with a dull knife scrape out 
the pulp. To this add the beaten yolk, 
milk, butter and salt. Sift the baking 
powder and flour into the corn and fold 
in the stiffly beaten egg-white. 

Bake in well-greased gem pans, in a 
moderately hot oven, about 30 minutes. 

The corn pulp may be put through a 
colander if too coarse. 

UNLEAVENED BRAN GEMS 

\y 2 cups whole wheat or graham flour 
y cup wheat bran 
y 2 cup rich milk 

Mix the flour well and salt to taste. 
Add milk, beat well and bake in deep 
gem or pop-over pans. Bake rapidly for 
10 minutes, then slowly for 20 or 30 min¬ 
utes more. 

Unleavened gems may be made from 
whole-wheat flour, omitting the bran. 

HOE CAKE 

Put a cup of white corn meal in a deep 
16 


bowl; add enough boiling water to make 
a thick batter. Salt and beat well, drop, 
with a spoon, on a hot buttered griddle, 
pat down very thin, bake biown and 
turn over. 

Serve hot. 


NUT BREAD 

Make like whole-wheat or Graham 
bread, but just before putting in the pan 
to bake, fold in one cup of chopped nuts 
and if desired a few chopped dates and 
raisins. 

OATMEAL CAKES (Unleavened) 

2 cups steel-cut oatmeal 

1 cup white flour 

2 or 3 tablespoons butter 

^ teaspoon salt 

to Yat cup cold water 

Mix flour, oatmeal, salt and butter 
thoroughly. Add to this enough cold 
water to make a stiff dough. 

Knead well and roll into veiy* thin 
cakes. Bake in a moderately hot oven 
until brown. 


17 


RICE GEMS 


y 2 cup cooked rice 

y 2 teaspoon salt 

2 eggs 

2 cups milk 

3 teaspoons baking powder 

2 tablespoons melted butter 

Beat eggs thoroughly, and add milk. 
Mix well all dry ingredients and add 
them slowly to the milk. Then stir in 
the cooked rice and melted butter. 

Bake in well-oiled small gem pans 20 
or 25 minutes. 

SOUTHERN BATTER BREAD 
(Unleavened) 

1 cup coarse white cornmeal 

2 cups milk 

3 eggs 

1 teaspoon salt 

2 tablespoons melted butter 

Add cornmeal to milk and bring to a 
boil, stirring constantly until it is a 
smooth mush. Remove from the fire, 
cool and add the salt, the beaten yolks, 
then the melted butter. Mix thorough* 
18 


ly and fold in the stiffly beaten whites. 
Bake in a quick oven. Serve in the bak¬ 
ing dish. 


WHEAT HOMINY 

Boil ordinary wheat direct, two or 
three hours, then place in a double boiler 
and cook until the grains are reduced to 
hominy. This is the most delicious and 
nourishing form in which wheat can be 
eaten. 

WHOLE-WHEAT AND GRAHAM 
BREAD 

414 cups whole-wheat or Graham flour 

1 cup white flour 

4 tablespoons sugar 

1 tablespoon salt 

2 tablespoons melted butter 

1 yeast cake 

\y 2 cups luke-warm water 

Put the whole-wheat or Graham flour 
in a deep mixing bowl. To this add 
sugar, salt and white flour. 

Make a depression in the center and 


pour into this the melted butter and the 
1 1-2 cups luke-warm water in which the 
yeast cake has been dissolved. Stir with 
a fork into a smooth soft dough—work 
in as little Hour as possible, as whole 
wheat or Graham dough should be soft, 
when mixed. Let this stand in the 
mixing bowl over night in a warm place 
well covered, to raise; next morning 
knead well, put in oiled-pans, raise 30 
or 40 minutes and bake slowly about an 
hour. 

Whole-wheat or Graham flour should 
not be sifted. 


CHICKEN EN CASSEROLE 

Select young tender chicken. Singe 
and cleanse thoroughly. Place in cas¬ 
serole dish. Add butter, salt, pepper 
and two or three cups of water. Cover 
dish and cook in a moderately hot oven 
until tender. Remove chicken to an¬ 
other pan. Put in oven and brown, then 
put chicken on a platter. Pour half cup 
of the gravy in the pan, set over a blaze, 
20 


add heaping tablespoon of dour, and 
brown, stirring constantly. Pour over 
this the balance of the gravy. Bring this 
to a boil and serve in gravy boat. 

Small carrots, onions and mushrooms 
may be cooked in the casserole dish 
with the chicken and all may be served 
in the casserole if desired. 

DUCKLINGS ROASTED 

Trim, wash and prepare the ducklings. 
Dust with salt and pepper, and stuff 
with dressing. Place in a covered bak¬ 
ing dish or pan. Add three cups of 
water and bake until tender. Then un¬ 
cover the pan and brown. A few veg¬ 
etables may be cooked in the pan with 
the duckling if desired. Serve with 
grape-jelly. 

DRESSING FOR DUCKLINGS 

1 cup mashed potatoes 

\y 2 cups chopped pine nuts 

2 teaspoons grated onion 
1 teaspoon salt 

y 2 cup grated brown bread crumbs 
salt, pepper, sage, paprika 
hot milk 

butter size of walnut 


21 


Mix all thoroughly and stuff the duck¬ 
ling. 


BREAD PUDDING 

2 eggs 

]/ 2 cup sugar 
1 quart milk 

3 slices bread 

Break eggs into a bowl. Stir in sugar, 
beat with rotary egg-beater until stiff, 
then add milk. Butter bread, place in 
pudding dish and pour over it the milk 
and sugar mixture. Place an inverted 
saucer over the bread until partly 
cooked, then remove saucer, brown and 
serve. 

The pudding dish should be set in a 
pan of hot water while baking. 

VANILLA ICE CREAM 

1 pint thick cream 
7 ounces sugar 
1 pint rich milk 
1 tablespoon vanilla extract 


22 


Mix cream and sugar in deep bowl 
and whip with egg-beater until stiffs. 
Add milk and flavoring. Mix well and 
freeze. 

MAPLE ICE CREAM 

1 pint extra heavy cream 

1 cup maple syrup 

2 cups milk 

Add a cup of pure maple s3 T rup to the 
heavy cream. Whip with a Dover egg- 
beater until the whole is very thick, then 
add milk and freeze. By adding two 
lightly beaten egg whites and a half cup 
of chopped nuts this may be made very 
nourishing, rich and delicious. 


PHILADELPHIA ICE CREAM 

1 rounding tablespoon powdered gelatine 

1 cup boiling water 

2 cups heavy cream 
1 cup milk 

1 cup sugar 

1 tablespoon vanilla extract 
23 


Dissolve gelatine in boiling water. 
Add to this the heavy cream, milk, sugar 
and vanilla extract. Mix thoroughly and 
freeze without cooking. 

This will serve eight or ten people. 

PEACH SHERBET 

1 pound sugar 
1 quart ripe peaches 
1 cup water 
5 egg whites 

Add sugar to peaches and mash 
through a colander, add water and un¬ 
beaten egg whites and freeze. 

Plums, fresh or evaporated apricots 
or any combination of fruits desired 
may be used instead of peaches. 

PINEAPPLE SHERBET 
4 lemons 

1 cup grated pineapple 
water 

sugar 

2 egg whites 

To the juice of the lemons and one cup 
24 


of fresh grated pineapple, add water 
enough to make two quarts. Sweeten 
to taste and freeze like ice cream. When 
about half frozen add the stiffly beaten 
whites. 


RICE AND RAISINS 


1 cup of rice 

1 cup of seeded raisins 

2 quarts boiling water 


Put rice in boiling water and boil rap- 
idly 18 to 20 minutes. Drain through 
strainer, pouring cold water over rice 
while in strainer to remove starch. Put 
in top of double boiler a layer of rice and 
a layer of raisins, alternating in this way 
until the boiler is filled. Set over hot 
water and cook 30 to 40 minutes. 


SOAKED PRUNES 


Sterilize prunes with scalding water, 
then place them in a deep vessel, cover 
with warm water and let them stan 


25 


from 10 to 12 hours. Dry on a napkin 
and serve with unsalted butter, whipped 
cream or cream cheese. 

OAT JELLY 

y 2 teaspoon salt 
2 cups boiling water 
1 cup rolled oats 

Add salt to the boiling water, then 
gradually add the oats. Boil hard 10 or 
15 minutes, then cook an hour or more in 
double boiler. Put through a colander, 
pour in a mold and chill. Serve with 
cream and sugar. 

MAYONNAISE DRESSING 

Put into a deep bowl two egg yolks. 
Beat well with a fork. Add olive oil and 
lemon juice slowly drop by drop, at first, 
while beating. Add paprika or red pep¬ 
per and salt to taste. Whip until stiff. 
The bowl, eggs and all ingredients 
should be thoroughly chilled. 

A quantity may be made and set in 
the ice-box as it will keep several days. 

26 


RUSSIAN DRESSING. 

Add to Mayonnaise dressing a few 
chopped stuffed olives and a litle chili 
sauce. 

CODDLED EGG 

Place an egg in a pint cup. Cover it 
with boiling water. Allow to stand from 
four to five minutes. 

Cooking in this way in a receding tem¬ 
perature reduces the albumen of the egg 
to a gelatinous form, which is more di¬ 
gestible and much more delicious than 
the conventional boiled egg. 

WHIPPED OMELET 

Separate yolks front whites. Add to 
each a tablespoon of cream, salt to taste, 
whip until stiff. Fold in the beaten 
white and cook immediately, browning 
delicately in butter in an omelet or fry¬ 
ing pan. 


NUT OMELET 

Prepare and cook the same as Whip- 
27 


ped Omelet. When ready to serve, 
sprinkle grated nuts over the top and 
garnish with parsley. 

Grated Parmesan cheese may be used 
instead of nuts if preferred. 

BAKED FISH 

Clean thoroughly and stuff with 
browned, buttered bread crumbs. Season 
with pepper, salt, sage and onion, dot 
with butter and bake about 15 minutes 
for each pound. Braise while hot, with 
a sauce made of creamed butter, minced 
parsley, chives or olives and lemon juice. 

FISH—SPANISH STYLE 

Cook as Baked Fish. Serve on a large 
plater. Surround the fish with diced 
carrots, beets, turnips and onions. 

PLANKED SHAD 

The plank should be made of hard 
wood about an inch thick. Heat the 
plank and oil well. Place fish on plank, 
28 


skin-side down. Dust with salt and pep¬ 
per, baste with butter and broil under 
the gas blaze, until almost done. 

Have ready mashed potatoes beaten 
lightly. Pass through a pastry bag in 
an ornamental design around the fish. 
Around this put fresh green peas, mush¬ 
rooms and carrots cooked. Place in the 
oven again until brown. 

Garnish with parsley and lemon and 
serve. 


COTTAGE CHEESE 

Heat a quart of sour milk slowly until 
the whey rises. Pour off the whey and 
put the curd in a clean cheese-cloth bag, 
and let drip five or six hours. Do not 
squeeze. Place in a bowl, mix well and 
salt to taste. Add a half cup of cream 
to a pint of cheese. Press into cakes 
and set in a cool place. 

EGG CREAM 

3 egg whites 
2 tablespoons cream 
vanilla or nutmeg 

Z 9 


Whip egg-whites very stiff, add cream 
slowly while whipping. Flavor with va¬ 
nilla or nutmeg. This is a delicious sauce 
to use over berries; crushed fruit or 
bananas. 

SASSAFRAS TEA 

The red sassafras root contains a 
light essential oil which is mildly stimu¬ 
lating and gives off a delightful and 
appetizing odor. 

A delicious beverage is made from 
either the root or the bark of the root of 
red sassafras. It is pulverized and 
brewed the same as ordinary tea. It may 
be taken with cream and sugar. 

CREAM SAUCE FOR MAKING 
CREAM SOUP 

2 tablespoons melted butter 
2 tablespoons flour, cornstarch or arrow 
root 

\ l / 2 cups rich milk 

1 tablespoon butter 

onion 

celery 

nutmeg 

salt and pepper 

Cream the butter and flour and cook 


30 


five minutes. Add rich milk or cream, 
a litle onion, celery and a dash or two of 
nutmeg. Stir well and cook 10 minutes. 
Skim and strain, add a tablespoon of 
butter, salt and pepper to taste. Corn¬ 
starch or arrow-root is recommended 
for the thickening if the digestion is im¬ 
paired. 

Any vegetable cream soup can be 
made by cooking the article desired, 
pressing it through a coarse sieve or col¬ 
ander and blending it with this cream 
sauce. 

CREAM OF ALMOND. 

Brown a cup of blanched almonds 
until crisp. Pound fine and cook 10 min¬ 
utes in a cup of milk and a cup of water. 
Blend this with Cream Sauce. Garnish 
with powdered almonds, peanuts, 
browned cracker crumbs or shredded 
cocoanut. 

CHICKEN AND CHESTNUT 
CONSOMME 

1 cup chestnuts 

butter 

salt 

1 dessert spoon lemon juice 
consomme stock 


31 


Boil chestnuts, pulverize and add but¬ 
ter, salt and lemon juice. Add enough 
of consomme stock to bring to a thin 
paste. Stir into the consomme just be¬ 
fore serving. 


FRUIT SOUP 

1 quart water 
orange or lemon rind 
small stick of cinnamon 
salt 

2 cups fruit 

arrow-root, sago or tapioca 
wine or cognac 

To the water add a flavoring of orange 
or lemon rind, a small stick of cinnamon 
and a dash of salt. Allow to come to a 
boil. Stir into this any fruit desired and 
cook until the fruit is soft. Dissolve ar¬ 
row-root, sago, or tapioca and add while 
cooking until it comes to the consistency 
desired. Press through a sieve. When 
cool flavor with wine or cognac. Gar¬ 
nish with any chopped fruit or nuts and 
serve in sherbet cups. 


32 


BAKED BEANS 


1 pound white beans 

1 large onion 
salt and pepper 

2 tablespoons butter 

1 tablespoon molasses 
1 cup strained tomato 

Soak beans over night in cold water, 
drain, cover with water and boil 15 or 
20 minutes. Drain again, and discard 
the skins. Place in a casserole dish 
alternate layers of beans and sliced 
onions, covering with salt, pepper, butter, 
molasses, tomato juice and some water, 
and cover well. Add water at intervals 
to maintain the proper amount of mois¬ 
ture, and bake until tender. 

CARROTS AND PEAS 
EN CASSEROLE 

1 pint shelled fresh peas 
1 pint diced carrots 
1 tablespoon butter 
1 scant teaspoon sugar 
y 2 teaspoon salt 
pepper 

1 cup warm water 


33 


Put peas, carrots and all other ingre¬ 
dients in covered casserole dish and bake 
45 or 50 minutes until tender, and serve. 

A little cream sauce may be added 
before serving if desired. 

CORN IN SPIUCK 

Strip off the outer shuck from the 
tender ears of corn. Wrap the tip end 
of the ear with a thread to prevent the 
shuck from opening. Cook 10 or 15 
minutes until just done. 

Serve in the shuck. 

HOW TO BAKE POTATOES 

Cleanse thoroughly. Oil or butter 
the skins. Bake slowly. Cooked in 
this way they will be dry and mealy and 
skins and all should be eaten. When 
they are cooked too rapidly, the skins 
become charred, the steam or moisture 
cannot escape and the potatoes become 
soggy. 

SWEET POTATOES (Southern Style) 

Steam potatoes until half done. 
Scrape off the skins, cut in halves, place 

34 


flat-side down in a baking dish. Pour 
over them a little melted butter, sprinkle 
with sugar, then bake in a quick oven 
until brown. 

TO DRY GREEN CORN 

Split the rows with a sharp knife, 
then pare off the grains, cutting only 
half-way to the cob. Scrape the re¬ 
mainder from the cob with the back of 
the knife, spread thinly on platter or 
wooden boards, cover with netting and 
dry thoroughly, preferably in the sun. 
When dry put in cheese-cloth bags and 
hang in a dry, cool place. 

This is one of the most delicious of 
all the prepared cereals. 

TO PREPARE DRIED CORN FOR 
THE TABLE 

Soak the corn a half hour in cool wa¬ 
ter, add thin cream, salt, and cook slowly 
in a casserole or baking dish until soft. 
Or soak half an hour in rich milk and 
uncooked with heavy cream. 

35 


serve 


The follotving pages 
tell about some 
other boohs that 
may interest you 


Eugene Christian's 
Master Work 



The “Encyclopedia 
of Diet” 

In hundreds of homes Eugene Christian's 
‘Encyclopedia of Diet’ serves the purpose of a 
physician. Here is help for every member of 
the family, for every season of the year, and 
for every possible condition of health and sick¬ 
ness. It covers the entire field of eating and 
contains corrective menus and suggestions for 
the relief of practically every functional dis¬ 
ease. 


38 


But the ‘Encyclopedia of Diet’ is not meant 
for sick people alone. No one who has not 
followed Eugene Christian’s suggestions can 
realize the difference between health as most 
of us picture it and the condition which he 
calls health. The only description of health 
as he sees it is a sort of higher health—a health 
so perfect that the possessor seems a “super¬ 
man,” capable of physical and mental achieve¬ 
ments that would put the average healthy man 
to shame. 

Every man or woman interested in Correc¬ 
tive Eating should learn the fundamental prin¬ 
ciples which govern the proper combining and 
selecting of food. To know what to do is not 
enough. We should know why as well. The 
‘Encyclopedia of Diet’ explains in all their ram¬ 
ifications, yet simply and clearly, the great 
natural laws that govern Correct Eating. 

Five volumes, handsomely bound in half 
leather, with titles embossed and the top of the 
pages finished in gold leaf, 1,410 pages, size 
7y 2 x 5. More than 1.000 menus, and large 
self-diagnosing chart in natural colors. 

Address Dept. 50 

Corrective Eating Society, Inc* 
443 Fourth Avenue 
New York City 


39 


(See next page) 


A Few of the Sul 
“Encyclope 

Intestinal Congestion (Constipation) 

Menus are given for all stages of constipa¬ 
tion, including congestion in the ascending 
colon, the most difficult of all forms to over¬ 
come. Methods are suggested for preventing 
and also for removing the causes in both mild 
and chronic cases. 

Appendicitis 

A brief chapter on appendicitis explains the 
symptoms and causes and gives corrective 
menus for mild cases. 

Auto- Intoxication 

This condition is simply and fully described 
and defined, and menus given for removing its 
causes. 

Obesity 

Foods to eat, foods to omit and special in¬ 
structions for its correction. 

Emaciation 

Its causes, effects and the natural remedy for 
both infants and adults. 

Locomotor Ataxia 

Its causes, symptoms and dietetic treatment. 

Digestion 

The chapter on digestion points out the rela¬ 
tion that all the digestive solvents bear to each 
other and describes enzymic action during 
digestion, one of the latest scientific dis¬ 
coveries. 


40 


jects Treated in the 
dia of Diet” 


Digestive Experiments 

These show: 

1. The amount of food the body uses. 

2. The percentage of waste in food. 

3. What foods aid digestion. 

4. What foods hinder digestion. 

5. The laws that produce chemical harmony. 

6. The digestibility of various foods. 

7. Time required for foods to pass through the body. 

8. The proportion of food actually digested. 

9. The effect of drinking water with meals. 

Digestive Juices 

The secretion, composition and action of all the digestive 
juices. 

Diseases 

Under this heading the author shows that many so-called 
diseases are merely symptoms indicating faulty and disordered 
functioning of the various organs of the body. 


Corrective Eating 

The natural method of eliminating disease by removing 
causes. 

Valuable Clinical Data 

Chapters on diet taken from the weekly report sheets of 
persons suffering from all kinds of stomach and intestinal 
diseases. The menus have been selected as the best of those 
used by Eugene Christian in his twenty years’ experience. 
This data alone is considered by many practitioners to be 
worth more than the cost of the entire work. 


General Chemistry 

The Chemistry of Food is explained; also the processes of 
digestion and metabolism, T he author plainly slvows the rela¬ 
tion between Food Chemistry and Physiological Chemistry. 


The Business Man 

A short chapter describes the routine life of the business 
man, his habits, his health and his relation to his physician. 
This chapter also gives a set of health rules and menus loi 
the business man. . _ , . 

(See next page ) 


41 


Energy 

What energy really is, how to secure it from food, how to 
select, how to combine and how to proportion food so as to 
build the body up to its full efficiency. 

Exercise 

llow both brain and nerve force are produced by physical 
motion (exercise); its necessity in the promotion of health 
and the prevention of disease. Programs of daily exercise 
according to age, occupation and time of the year. 

Fasting 

The no-breakfast plan—impartial results taken from actual 
experience. 

Fermentation 

The symptoms, the causes, and proper corrective menus 
for this almost universal ailment. 

The Food Question 

The most exhaustive practical treatise on this subject, con¬ 
taining a wealth of data compiled from Eugene Christian’s 
twenty years’ experience in preparing special menus for the 
correction of disease in persons of all ages and conditions, 
from infancy to extreme old age. 

Preparation of Food 

Both scientific and unscientific methods of preparing food 
(everything necessary to sustain life in its highest form). 

Recipes 

Under this head instructions are given for the best meth¬ 
ods of preparing all classes of food necessary to support life, 
and especially the foods listed in the volume of menus. 

Infant Feeding 

The appalling mortality due to incorrect feeding, with 
recipes for modifying cow’s milk for infanti. 

Vieno System of Food Measurement 

The new and practical system for measuring the natural 
nutrition or caloric energy in food. 

Fat 

Its place in the production of energy. Its composition, pur¬ 
poses and uses in the body. The amount required at the 
various seasons of the year according to exposure. 


42 


Vegetable Oils 

Their chemical composition, nutritive value and diges¬ 
tibility. The quantities that should be used according to 
temperature or season and exposure to the open air. 


Nuts 

Their chemical composition and nutritive value, both in 
normal and corrective eating. Their value as heat producers 
and substitutes for meat, with instructions as to when ana 
how they should be used. 

Milk 

A vital fluid; its nutritive value; how it can lie made a 
remedy for both constipation and diarrhea. 

Grains 

The nutritive value of cooked and uncooked grains (cereals). 
An account of the United States government experiments. 

Fruits 

Their composition, preparation and classification, accord¬ 
ing to dietetic and nutritive value. 

Honey 

Its food value and the phenomenon of its naturally sterile 
composition. 

Sugar 

Cane and beet sugar; its nutritive value; its effects on the 
body; its uses and abuses. 


Drugs 

Why the use of drugs in the treatment of diseases is un¬ 
natural and unscientific. 

Stimulants and Narcotics 

be used. 


Formaldehyde 


Its uses as an artificial preservative of food and its poison¬ 
ous effects upon the body. fiaac) 


43 


What People Say About Eugene 
Christian and His Work 


A Fortune in Human Health 

“I am delighted with the ‘Encyclopedia of Diet.' The 
books are worth a fortune in human health.” 

(Bryn Athyn, Pa.) Dr. Valentine Kiri. 

Different from Anything Else Ever Read 

“I am astonished at the amount of information Chris¬ 
tian’s ‘Encyclopedia of Diet' contains. They are differ¬ 
ent from all other books I have ever read, in that every 
page has a tendency for good to the human race.” 
(Brooklyn, N. Y.) Wm. Marshall. 

From the Editor-in-Chief of the National Magazine 

‘‘I wish I could express in words the thrill that came 
over me as 1 read your books, ‘Encyclopedia of Diet.’ 
Verily you have budded better than you know. ‘Ency¬ 
clopedia of Diet’ will make better men and women; it 
will relieve a vast amount of suffering and save many 
lives. It is a monument to your labor for the good of 
man that will endure forever.” 

Joe Mitchell Chappie, 
Editor, the National Magazine. 

His Health Bible 

“Your ‘Encyclopedia of Diet’ is my health bible.” 
(Elmhurst, N. Y.) Leo O. Seawood. 

Helps Two Physicians 

“Christian’s ‘Encyclopedia of Diet’ is the greatest 
book of modern times. It is my greatest help in prac¬ 
tice” 

(Sarasota, Fla.) Dr. J. P. Coakley. 

“I rely principally on the ‘Encyclopedia of Diet’ in 
laying out diets for my patients.” 

(Baltimore, Md.) B. Curtis Miller, M. D. 


44 


.v« 


A Well-Known New York Minister Writes 

“No books that I have had in my hands for years 
have thrilled and illuminated me as have the five vol¬ 
umes of Eugene Christian’s ‘Encyclopedia of Diet.’ It 
is the life work of a profound student of humanity, one 
who has explored deeply and has interpreted with such 
genius and skill as to astonish the reader. The ‘Ency¬ 
clopedia’ is more than a work of brain and genius, it is 
also a work of the heart. A vast sympathy for human¬ 
ity in its distressing needs breathes through the work 
from beginning to end. The author writes as a servant 
of mankind. The work is more than a treatise—it is a 
message, it is good tidings, it is hope and answered 
prayer. It is big enough and sane enough in its discus¬ 
sion of the question of food and diet to make an epoch 
in the life of man. It will do so if it can be gotten into 
the hands and minds of great numbers of people.” 

“My association with Eugene Christian as his patient, 
and my acquaintance with his ‘Encyclopedia’ have prac¬ 
tically revolutionized my life in relation to food. I have 
so greatly profited by his remarkable insight into the 
conditions and causes of disease, and by his extraor¬ 
dinary knowledge of food values and food relations and 
of the construction and repair of the body by food, as 
to feel that I have been practically made over and re¬ 
newed. I write these enthusiastic words without re¬ 
serve, because of the gratitude I feel to Eugene Chris¬ 
tian for the incalculable light and aid he has given 
me, and because of my hope that this personal testimony 
may be of use to many others.” 

Edgar Whitaker Work. 

(Pastor of the Fourth Presbyterian Church, 

New York City.) 


■ 

“A set of books that will be in use one hundred 
years from today.”—Dr. Haney. 


45 


(See next page) 



Not for the Sick Alone 

The Encyclopedia of Diet is not meant for 
the sick alone. Instead, it is intended for 
every man and woman who realizes how much 
efficiency and long life and the capacity for 
work and pleasure depend on daily health, 
which, in turn, is so largely a result of daily 
food. 

Corrective Eating forms only a part of the 
contents of this complete work—hundreds of 
pages are devoted to the correct selection and 
combination of foods for persons in normal 
health. 


A New Kind of Health 

If you are in any way interested in health 
through eating—if you want to be well and 
keep well without drugs—if you and your 
family want to enjoy super- health, hitherto 
within the reach of only a fortunate few, you 
owe it to yourself to own this Encyclopedia of 
Diet—a work that will be always ready to 
assist you, or any member of your family, to 
regain health without medicine. 


For further information address 
Dept. 50 

Corrective Eating Society, Inc. 
443 Fourth Avenue 
New York City 


46 



% 






“How to Live 
One Hundred Years” 

By Eugene Christian 

WHAT TO EAT 
ACCORDING TO 
Your Age 

Your Physical Condition 
Your Occupation 
The Time of Year 

The purpose of this book of menus is to give to the 
multitudes of people who have not the time nor the 
opportunity to study, authentic information in regard 
to selecting, combining and proportioning their foods 
so as to maintain the body in normal health, or to estab¬ 
lish physical harmony if that is lacking. Every meal 
and every diet presented has been selected from 
material in Eugene Christian’s files and only those that 
produced the best results have been used. 

Here are arranged in concise form for busy people 
the most important laws regarding the health and well¬ 
being of the body. The book points the way to larger 
and better and longer life, and by means of classified 
menus makes living according to rule a simple matter. 
It shows how to live upon the natural foods current in 
the market and in season, and how to select them 
according to age, occupation and season. 

134 pages; bound neatly in cloth, stamped in gold 
and with gilt top; a convenient handbook size: price 
$1.00, postpaid. 

Address Dept. 50 

Corrective Eating Society, Inc. 
443 Fourth Avenue 
New York City 


48 


Specimen Page from 

“HOW TO LIVE ONE HUNDRED YEARS” 


ONE HUNDRED YEARS 115 


SCIENTIFIC REASONS WHY TO¬ 
BACCO, LIQUOR, TEA, COFFEE 
AND LAXATIVE DRUGS 
SHOULD NOT BE 
USED. 

It does not satisfy inquiring minds 
to say that coffee, tea, liquor, tobacco and 
laxative drugs are injurious—they de¬ 
mand and have a right to know why. 

But few intelligent people would per¬ 
sist in the use of these things if they 
knew exactly the physiological action 
that takes place in the stomach and in 
the blood when they are used. 

The temperance people merely point to 
widows and graveyards, while the doc¬ 
tors look wise and command you to quit. 

But few people are interested in a dead 
man and still fewer wish to obey a com¬ 
mand. In view of these facts I give the 
scientific reasons why these drugs are 
injurious. 

The active principle or poison in all of 
the above named articles is a chemical 
known as alkaloid. 

COFFEE 

Caffeine is the alkaloid in coffee. This 
is a stimulant, that is to say it is a poison. 
Nature’s method of combating an alkaloid 
is with an acid, therefore when coffee is 
taken into the stomach it causes an excess 


49 




“250 Meatless Menus 
and Recipes” 

By Eugene and Moliie Griswold Christian 

A BOOK WHICH SUPPLEMENTS THE 24 
LITTLE LESSONS IN SCIENTIFIC EATING 

The proper preparation of food is as important 
as the proper selection, and owners of Eugene 
Christian’s Little Lessons in Corrective Eating will 
be grateful for the information contained in this 
volume. Besides recipes for dishes recommended 
by Eugene Christian such information as the fol¬ 
lowing is given : 

HOW to make sweet butter at home 

IIOW to prepare milk custard and clabber of sour 
milk 

HOW to prepare eggs, the best proteid food known, 
in delicious and unusual ways 

HOW to serve bran and other cereal products ip 
wholesome combinations 

HOW to make desserts that are scientific as well as 
dainty 

IIOW to keep refrigerator and kitchen in hygienic 
condition 

There is a special chapter on ffuits, chapters on 
different phases of the food problem, and balanced 
menus for spring, summer, fall and winter Use. 

50 


Do You Know 

Why canned foods are harmful? 
The proper temperature of foods? 
How much water you should drink 
and when? 

The importance of diet to the ex¬ 
pectant mother? 

How to care properly for your 
teeth ? 

The relation of infant mortality to 
food ? 

The proper food for school chil¬ 
dren ? 

These and many other questions are 
answered in 

“ 250 Meatless Menus 
and Recipes” 

176 pages, neatly bound in dark red 
cloth, with titles embossed in gold leaf. 
Price $1.00 postpaid. 

Address Dept. 50 

CORRECTIVE EATING SOCIETY, Inc. 
443 FOURTH AVENUE 
New York City 



FINDTHECAUSEOFYOUR 


TROUBLE BY USING THE 


Self-Diagnosing 

Chart 


This chart shows the origin of stom¬ 
ach and intestinal diseases. It was pre¬ 
pared by Eugene Christian from his 
twenty years’ experience and throws 
new light upon the primary causes of 
over fifty different so-called diseases 
which he shows to be merely symptoms 
of malnutrition. 

By a glance at this chart you can trace 
to their source the following symptoms 
and diseases. It is most interesting 
also to discover what the various symp¬ 
toms indicate and how they are related 
to each other. 


Malassimilation 
Impoverished Blood 
Dry Skin 
Dandruff 
Falling Hair 
Emaciation 


Stomach Irritation 

Catarrh 

Ulcer 

Cancer 

Overeating 

Abnormal Appetite 


52 






Rheumatism 

Gout 

Lumbago 

Sciatica 

Stomach Fermenta¬ 
tion 

Headache 
Intestinal Gas 
Defective Eyesight 
Intestinal Congestion 
Bowel Inflammation 
(Appendicitis) 
Decomposition 
Toxic Substances 
Auto-Intoxication 
Constipation 
Anemia 

Cirrhosis of the Liver 
Biliousness 
Predigestion 
Insomnia 


Mental Depression 
Melancholia 
Intestinal Fermenta 
tion 

Intestinal Irritation 

Irritability 

Nervousness 

Heart Trouble 

Dizziness 

Vertigo 

Valvular Heart 
Trouble 
Heart Failure 
Diarrhea 
Gastritis 
Intestinal Ulcer 
Stomatitis 
Cold Sores 
Fevered Stomach 
Dry-Mouth 


Size, 18 x 12 inches; printed in natural colors; 
price 75 cents postpaid. 


Address Dept. 50 

CORRECTIVE EATING SOCIETY, Inc. 
443 FOURTH AVENUE 
New York City 

53 



“Eat and Be Well” 


A book of menus and much sound 
advice 


By Eugene Christian 


If you will select, combine and proportion 
your food according to your age, your work 
and the time of the year, 

Yl)u will get well 
and 

You will keep well. 

If you are overweight you will reduce 
and if you are underweight you ivill gain 
to normal. 

The A uthor 


148 pages, attractively bound in cloth; 
size 7 l / 2 x 544 inches; price $1.00 post¬ 
paid. 



54 

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